Directions

1. Preheat oven to 390°F. Prepare ramekins by greasing each generously.Place 1T of cocoa in the first ramekin bowl. Move the bowl in a circular motion to ensure the sides and bottom are covered well and the cocoa adheres to bottom and sides. Once the first bowl is covered, dump remaining cocoa powder into the next greased ramekin bowl. Repeat with steps above until all are coated.

2. Add chocolate and butter to a saucepan. Over low heat, slowly melt chocolate and butter together, stirring slowly and continuously so it doesn’t burn. Continue stirring until chocolate and butter has melted and is mixed well.

3. In a large mixing bowl whisk together eggs, egg yolks, and sugar until sugar is dissolved and is mixed well. Add flour and melted chocolate. Mix thoroughly.

4. Fill each ramekin a little less than halfway up the sides with batter. Place a heaping spoonful of peanut butter in the middle of batter for each. Keep batter from touching the sides.

5. Continue to fill each ramekin with chocolate batter until it reaches ¾ of the way up the sides. Be sure to completely cover the peanut butter and get the chocolate batter around the sides.

6. Place ramekins with batter on baking sheet and bake for 13-15 minutes.
7. When done, allow them to cool for a few minutes.

8. When ramekins have cooled enough to be handled, flip each upside down onto a plate. Cakes should slide out. Sprinkle cocoa powder or powdered sugar on top and serve them to cool for a few minutes.

9. Flip baking cup upside down on a plate. The cake should slide out, sprinkle cocoa powder or powder sugar and serve.